No-Bake Chocolate Spartak Cake Recipe
A no-bake version to the classic European Spartak cake. Layers of chocolate with a delicate cream. So delicious.
Ingredients
- 1 box chocolate graham crackers
chocolate ganache soaking-
- 3 Tbsp half and half
- ½ cup granulated sugar
- 4 Tbsp unsalted butter., room temp
- 3 Tbsp cocoa powder
cream-
- 4 Tbsp unsalted butter, room temp
- ½ cup condensed milk. uncooked
- 8 oz cream cheese, room temp
- 4 oz cool whip, thawed
Instructions
How to make the chocolate soaking for Chocolate Spartak-
- In a medium saucepan on med/high heat add the butter, sugar and half and half. Keep mixing until sugar has dissolves and butter melts. Add the cocoa, remove from heat, mix vigorously until cocoa in incorporated. Set aside to cool slightly.
Hot to make the cream for the Chocolate Spartak-
- With a mixer on medium speed, beat cream cheese, just until creamy; add the butter, beat again, add the condensed milk and beat again.
- Add the cool whip and on low speed beat again.
How to assemble the Chocolate Spartak-
- Spread just a smidge of the cream on your platter so the crackers will be easier to work with.
- Take 3 crackers and cut them in half.
- Arrange four whole and one half crackers so they form a square.
- Spread ¼ of the chocolate soaking onto the crackers.
- Generously add cream.
- Make a second layer with the graham crackers (lay out the crackers going in a different direction than the first layer).
- Continue until you have five layers (don’t add any of the chocolate soaking to the top of the cake). Cover top and sides of cake with remaining cream.
- Take the remaining crackers and with a rolling pin, crush them in a bag.
- Cover sides and top of cake with the crushed graham crackers.
- Refrigerate for at least 6 hours or overnight so the layers soften.
Notes
Tip: Run knife under very warm water before cutting.
Note: Keep cake cover tightly so it doesn't dry out.